Over medium-high heat, stir-fry onion, kale, and summer squash until slightly crisp. Got more vegetables to use up? Throw ’em in here!

Prepare your pizza pan: use a pizza stone, or a flat baking sheet with a thin layer of oil and flour or cornmeal

Roll out your pizza dough and place on the pan

Spread stir-fried vegetables (onion, kale, squash) in an even layer on dough, then place the beet slices

Crumble goat cheese and sprinkle mozzarella

Bake for ~10 minutes, or until crust is crispy and cheese is browned

In the last minute of baking, top with diced fresh basil as desired (in case you’re checking the photos, I added the basil before baking, but this made it come out a little toasty at the end, so I’d recommend you put it in later)

Here is the bounty from our 2nd week’s share: carrots, turnips, lettuce, nappa cabbage, collard greens, kohlrabi, beets, celeriac, and spinach. We are excited to experiment with some of these newer and unusual (for us) vegetables.